The crumb and undersides are perfect, Norma! The tops so rustically colorful and temptingly delicious looking. And great assortment of pictures! You might be as good a photographer as you are pizzaioli. Nah, your pizzas still are better! I'd rather pay for one of your pies than buy the photo.

EDIT: BTW, how did that new cheese work for you?

Fidel,

Thanks for your nice comments too! I never would be a good photographer because I can't even figure out how to use the different settings on the camera I have now.

Same here(Japan) regarding cheese. I've since started using the Eurotrading website, which is a restaurant supplier of foods from Europe, as the name implies. They have a wide variety of cheeses that I am just now starting to try.

Those pizzas look wonderful. "Fresh" is the word I would use to describe them.

How do you like the GM flour as compared to others you have used (Caputo ??). Personally I really couldn't tell much of a difference between the GM and Caputo taste wise but I'm sure there are some subtle differences that Craig could comment on.

Same here(Japan) regarding cheese. I've since started using the Eurotrading website, which is a restaurant supplier of foods from Europe, as the name implies. They have a wide variety of cheeses that I am just now starting to try.

Fidel,

I hope you find some good fresh mozzarella's that you really like. Steve (Ev) my friend here on the forum uses Grande fresh mozzarella and it is good, but I have to travel to get it and really I don't make a lot of Neapolitan pizzas. When I get time to go to Philly again I am also going to look at fresh mozzarella's.

Those pizzas look wonderful. "Fresh" is the word I would use to describe them.

How do you like the GM flour as compared to others you have used (Caputo ??). Personally I really couldn't tell much of a difference between the GM and Caputo taste wise but I'm sure there are some subtle differences that Craig could comment on.

Where did you get your GM flour from?

Scot

Scot,

Thanks! I like the word fresh. I will see how using maybe the same formulation will work in my BS when it is put together. I can imagine it might make better pizzas, but will see what happens.

For me, I do like the new GM flour as good as the Caputo Pizzeria flour. Maybe Craig can comment more since he has used Caputo Pizzeria flour more than I have.

I posted Joe Kelley's cell phone number on this thread. http://www.pizzamaking.com/forum/index.php/topic,25618.msg258278.html#msg258278 Joe is the rep for the new GM flour in this area. Trenton Bill just called Joe and Bill was truthful that he just makes pizzas at home and Joe is sending him a 50 lb. sample bag of the new GM flour to try. I told Trenton Bill about the BS ovens too and he did just purchase one on Monday. I caught heck from Bill though because I didn't tell him about the BS before, but I said I was watching how those BS performed and what was going on with them before I told him about them. I told Bill to follow the forum more too.

Maybe Joe can give you a contact number for a rep for the new GM flour in your area.

I need to use the flour more, but so far, I have not noticed a material difference as compared to Caputo. The only subtle difference I've noted is that it needs abut 1% additional water vs. Cauto.

My rep was very nice when I contacted her initially. Said she was going to send a sample but it never arrived I've tried a couple of times to re-initiate request but to no avail. mmmph was kind enough to share some of his so I was fortunate enough to try some. It performed very well. So I guess the next question is how to go about getting a regular supply at a reasonable price. Anyone have ideas there? (Obviously asking from the perspective of a non-professional/low volume consumer)

Anyone have ideas there? (Obviously asking from the perspective of a non-professional/low volume consumer)

John K

John,

I haven't talked to Joe Kelley in a little while, but Trenton Bill did. Joe told Trenton Bill that the new GM flour should soon be at distributors in Trenton, NJ. I don't even know where I can purchased some of the GM flour when I run out. I also would be a low volume user.

Maybe some other members can comment if they found distributors for the new GM flour in the areas where they live.

I need to use the flour more, but so far, I have not noticed a material difference as compared to Caputo. The only subtle difference I've noted is that it needs abut 1% additional water vs. Cauto.

About two weeks ago I contacted the rep for Colorado on the link you've shown above. He told me the GM Neapolitan was the same flour as their Better for Bread! I said I thought not, and asked if he'd check it out for me. Never heard back from the guy............great service, and he had no idea that I was not in the business.

About two weeks ago I contacted the rep for Colorado on the link you've shown above. He told me the GM Neapolitan was the same flour as their Better for Bread! I said I thought not, and asked if he'd check it out for me. Never heard back from the guy............great service, and he had no idea that I was not in the business.

The lady I talked to with GM, Katie Fleming, was extremely professional and delivered everything she promised as promised. She followed up and seemed to be genuinely interested in what I thought of the product - good or bad, and she knew that I don't own a pizzeria. I'd love to have the opportunity to help GM sell this flour to NP pizzerias. Given what I've seen so far, I believe it is a very good product.

Logged

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza." Craig's Neapolitan Garage

The lady I talked to with GM, Katie Fleming, was extremely professional and delivered everything she promised as promised. She followed up and seemed to be genuinely interested in what I thought of the product - good or bad, and she knew that I don't own a pizzeria. I'd love to have the opportunity to help GM sell this flour to NP pizzerias. Given what I've seen so far, I believe it is a very good product.

Glad you had better luck than me! I'll try again. When I went sniffing after some Bay State Contadino, they had a 50# sample at my door two days later!

About two weeks ago I contacted the rep for Colorado on the link you've shown above. He told me the GM Neapolitan was the same flour as their Better for Bread! I said I thought not, and asked if he'd check it out for me. Never heard back from the guy............great service, and he had no idea that I was not in the business.

Paul,

I will send Joe an email to see if he knows if anyone can get you a sample of the new GM flour, or find a place you might be able to purchase a bag. Joe has been very helpful and even said he was going to send Bill that bag and Bill was truthful that he didn't own a pizzeria. Joe also sent Steve another sample bag and asked if I wanted another sample bag. I said no, I didn't want another sample bag, but I have been contacting Joe about how members here on the forum do like the new GM flour. I also asked Joe to help Tin Roof to find the flour where he lives. I don't know if Tin Roof was then able to get a bag or not, but Joe was going to contact reps to help Tin Roof.

Anyone interested in sending me a small bag? Something that fits into a $10 priority mail box. I would be happy to reimburse cost of shipping.

When I shipped some Contidina to some folks here, that is the method I used. Two 1 gallon zip lock bags (a lb of flour each) ship for the same price as one bag........or maybe it was 15lb. Anyway, it was a deal.

I'd love to have the opportunity to help GM sell this flour to NP pizzerias. Given what I've seen so far, I believe it is a very good product.

There's a thought. With your skills you cold probably make sample pies that are better than many of the shops themselves make. You'd need to study up on less esoteric fermentation methods though! However, you'd have to keep a low profile if you ever visit Napoli.

Your success would lead to a high profile job @ GM as their Neapolitan Pizza Consultant.......just dreaming for you Craig. I bet you could do it.